Leftover Moroccan Meat Pie recipe
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Ingredients
- 1 sweet potato, diced 1 ¼ cups water ¼ yellow onion, chopped 3 cloves garlic, minced 1 (.87 ounce) package dry brown gravy mix ½ teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon curry powder ½ teaspoon ground ginger ½ teaspoon ground black pepper ½ teaspoon ground turmeric ½ teaspoon salt 1 cup shredded leftover pot roast ½ cup peas ½ cup frozen corn 1 frozen deep-dish pie crust ½ cup crumbled feta cheese
Nutrition Info
- 569.2 caloriescarbohydrate: 49.2 gcholesterol: 65.1 mgfat: 31.6 gfiber: 6 gprotein: 22.6 gsaturatedFat: 11.4 gservingSize: -sodium: 1159.3 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Leftover Moroccan Meat Pie
Directions
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Put sweet potato into a saucepan with enough water to cover completely, bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes, drain.
Preheat oven to 400 degrees F (200 degrees C).
Combine water, onion, and garlic in a saucepan, bring to a boil, reduce heat to low, and cook at a simmer until onion softens, about 5 minutes.
Stir gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt into the water, add leftover pot roast, sweet potatoes, peas, and corn. Cook the mixture, stirring occasionally, until heated through, about 5 minutes, pour into the frozen pie crust. Sprinkle feta cheese over the filling.
Bake in preheated oven until crust is golden brown around edges, about 25 minutes.